Homemade white bread topped with sesame seeds is such a delicious treat no matter what time of year it is.
Mike’s mom loves sesame seed bread and since we have our very own baker, she asked if he would make her some sesame seed bread.
This is so good that when Zac took it up to his grandma, she only had a couple of slices before it was gone because everyone totally enjoyed it!
Click To Print Recipe:
4 cups semolina flour
1 cup wheat flour
2 cups white flour
1 packet yeast
1 Tablespoon salt
2 Tablespoons sugar
2 Tablespoons olive oil
1/4 cup sesame seeds
3 to 4 cups of water
- In a large bowl, dissolve yeast in warm water, add oil, sugar, salt, sesame seeds, and 4 cups of semolina flour. Gradually add the rest of the flour to form a soft dough.
- Turn onto a floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until its doubled, about an hour.
- Preheat oven on 500 degrees with a baking stone inside and a pie tin filled with water to help steam the bread.
- Punch down the dough. Divide in half. Roll each half into a rectangle. Roll up from a long side; seal well. Roll in sesame seeds and then place them seam side down onto a piece of parchment paper.
- Cover with plastic wrap sprayed with cooking spray; let rise until nearly doubled, about 30 minutes. With a sharp knife, make a slice on the top of the loaf.
- Turn the oven down to 475 to 480 degrees. Bake on the baking stone for 25 to 30 minutes or until golden brown.